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Cortland. The Cortland apple is a cross between a McIntosh and a Ben Davis apple, with the look of an extra-large McIntosh. The flesh is crisp and the flavor is tart and mellow.
3. Braeburn. Sweet and slightly tart, Windham especially likes to use Braeburn apples for their “complex, pear-like flavor.” Sounds divine, right?
A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth ...
There are lots of ways to upgrade a classic apple pie—think caramel, booze, and even cheddar cheese (don't knock it 'til you've tried it.) ... If a recipe calls for 3 cups of apples, get 1 pound ...
In pies and crumbles, the fruit is simply covered with the topping and baked; the moisture in the apples is sufficient to soften them while cooking. The flavour may be spiced, according to taste, with cloves, mixed spice or cinnamon. To make apple sauce, the apples are sliced and then stewed with sugar and lemon juice in a saucepan.
Here are different types of apples, including which are best for baking. Try popular varieties like Gala and Granny Smith or unique ones like Cosmic Crisp.
The Lady Alice apple has a dense and crispy texture and a rich heirloom-like complex flavor, sweet with hints of tart. It is typically stored after harvest and sold to the retail customer at the flavor's peak. It is suitable for fresh eating as a snack, as well as for cooking and baking.
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